Evaluation of Roasting Effect on Selected Green Tea Volatile Flavor Compound and Pyrazine Content by HS-SPME GC-MS

Evaluation of Roasting Effect on Selected Green Tea Volatile Flavor Compound and Pyrazine Content by HS-SPME GC-MS

The present study aims at the development and validation of a quali-quantitative headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME GC-MS) method for the analysis of odorants in different Chinese and Japanese green teas. A 65 µm PDMS/DVB fiber was used, and GC-MS was...

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Bibliographic Details
Main Authors: Roberto Gotti, Alberto Leoni, Jessica Fiori
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Applied Sciences
Subjects:
green tea
hojicha tea
volatile flavor compounds
pyrazines
HS-SPME
GC-MS
Online Access:https://www.mdpi.com/2076-3417/11/17/8217

Internet

https://www.mdpi.com/2076-3417/11/17/8217

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